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Longtail

No. 174號, Section 2, Dunhua S Rd, Da’an District, Taipei City, Taiwan 106
4.1(893)$$$$
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Phone
+886 2 2732 6616
Website
longtail.com.tw
Open hoursSee all hours
Thu6 PM - 12 AMClosed

Posts

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Francisca Theo kovichFrancisca Theo kovich
Longtail Taipei was a well-known Michelin-starred restaurant from 2018 to 2023. In 2024, it entered a new chapter with a refreshed chef team and a soft interior renovation completed in early 2025. The space now features elegant terracotta walls, a sleek marble counter, and striking Japanese kintsugi details creating a refined yet warm setting for a bold new culinary direction. Taking the reins is Chef Eric Chen, who stepped in as Executive Chef at age 35. With previous experience at acclaimed restaurants like RAW and FRASSI, Chef Chen brings a distinct culinary voice that blends Cantonese flavors with North American fire-grilling techniques. His new menu is centered around fermentation and aging, resulting in dishes that are rich, complex, and deeply satisfying. The à la carte format is back, allowing diners to explore more of the menu in one sitting. Portions are on the smaller side, encouraging variety and making it easier to enjoy multiple dishes. Whether it’s a small bite, appetizer, or main course, every plate is executed with precision nothing feels like an afterthought. A marble counter, terracotta walls, and Japanese kintsugi art make a fitting stage for this eclectic culinary adventure. The food seamlessly melds different Asian cooking styles and ingredients, enhanced by modern Western techniques and elegant plating. The bold flavors are well matched by a creative and thoughtful beverage menu. Despite its fine-dining roots, the vibe at Longtail is casual and inviting perfect for a relaxed night out with friends or a special meal with family. A strong comeback and a must-visit for anyone curious about Taipei’s evolving food scene.
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Denis TsaiDenis Tsai
Long tail really needs another look at their customer service and attitude. Somewhere along the way, they’ve become stiff, uncaring and even rude. We used to love coming here but recent changes have left a sour taste in our mouths. Let’s begin with the reservation experience. It is now totally automated and impersonal. The restaurant also requires a reservation fee, which is absolutely understandable. However, the “rules” listed online mentions that the reservation will be cancelled 10 minutes after the specified time with no refunds. We were running 20 minutes late and we were not able to call in to confirm we were still coming. Furthermore, no one called to confirm with us. This made us walk into the restaurant with some uneasiness, as we were unsure of the status of our reservation. When we asked the host about this, they smugly replied with “we don’t answer calls after 6pm”. To make matters worse, our favorite dish came more burnt than we were used to. We literally come specifically for the fig ricotta toast. When we politely inquired about the toast being more burnt than usual, the waitress told us confidently we were mistaken. It is always this burnt. Well, our fond memories and pictures of this dish says otherwise but obviously she knew best. We sincerely hope the staff improves. This really is one of our favorite places in Taipei but for a starred restaurant, service should come first and we did not feel that way this time.
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Bryan Shu . The truthBryan Shu . The truth
Thank God, the Michelin guide took away his Michelin star, which let's not forget had been given to him right from the start. A star he never deserved! 🙌🙌🙌🙌 Well what can I say! I think it is the starred restaurant in Taiwan with the least sense! We can't understand how this Bar/restaurant , was clessified by Michelin Guide with one star! Since we heard just yesterday via phone , Mr. Gwendal Poullennec who is the editor of the michelin Guide , we decided to write him a nice email, to know by what parameters the michelin stars were issued in Taiwan. We reserved the restaurant, table for four people. We arrive at 07:00 , the restaurant is empty, and the waiter can't find our reservation. So they prepare a table, and in the meantime , we sit at the bar. Some cocktails are acceptable, others are annaqquate. We take a seat at the table, it was the third time we were taken to this restaurant but the quality of the food has really deteriorated. The dishes almost the same, some never changed, others ... I can't find the right words to classify them . We are realizing that in Asia and especially here in Taiwan the michelin star has another value compared to other Asian areas. You tell me if these are dishes worthy of a michelin star! Logically we do not recommend the restaurant. Eating in an empty restaurant is ugly, and disheartening
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Reviews of Longtail

4.1(893)
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3.0
7y

Nice atmosphere, decent service, food is nicely plated and prepared, ingredients were good quality.

I gave a 3-star coz the restaurant is another typical fusion restaurant that seems to focus on mixing ingredients from different regions as the primary goal, without much regard for how they taste together.

All three appetizers were amateurishly dominated by the overuse of stereotypical “fusion seasonings” — lemongrass, yuzu, and sesame, and little of the underlying ingredients can be...

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5.0
6y

I’ve been looking for an opportunity to come to Longtail for a while and was really excited about coming here for the first time. The restaurant concept and cocktail list were really intriguing.

You can either order a la carte or go for a 8 course 1880 or 2880 exploration menu. I opted for the 1880 menu and ordered the penicillin cocktail.

My overall experience was really good. Cool atmosphere and vibe. The service was friendly and attentive. Food came out really quickly and I finished...

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5.0
9w

Longtail Taipei was a well-known Michelin-starred restaurant from 2018 to 2023. In 2024, it entered a new chapter with a refreshed chef team and a soft interior renovation completed in early 2025. The space now features elegant terracotta walls, a sleek marble counter, and striking Japanese kintsugi details creating a refined yet warm setting for a bold new culinary direction.

Taking the reins is Chef Eric Chen, who stepped in as Executive Chef at age 35. With previous experience at...

   Read more
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